January 14th, 2025
Recipes
Easy Vegetable Frittata
Valentina P
- Difficulty
•
- Time 30"
This Easy Vegetable Frittata is a delicious, one-pan breakfast recipe loaded with fresh veggies, eggs, and cheese. Consider this a template recipe that you can adjust as needed with whatever you have in the fridge!
How To MakeDiet Type: Classic
Shopping List
- 12 large eggs
- 2 cups cooked leftover vegetables (Note 1)
- 1/2 cup plain Greek-style yogurt (dairy or non-dairy)
- 1/2 yellow onion, diced
- 3 ounces grated or diced cheese or (such as cheddar, provolone, or goat)
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, chopped
- salt and pepper, to taste
Instructions
- Step 1: Combine the eggs, yogurt, and half of the cheese in a large bowl. Season with salt and pepper. Use an immersion blender or a whisk to blend the egg mixture just until no yogurt lumps remain.
- Step 2: Heat the olive oil in a 10 to 12 inch oven-safe skillet (such as cast-iron) over medium-high heat. Add the onion and garlic and cook for 3 to 4 minutes.
- Step 3: Dice the cooked vegetables into bite-sized pieces. Add the vegetables of choice to the pan and cook for 1 more minute.
- Step 4: Pour the egg mix into the pan over the vegetables. Cook on the stove for 8 to 10 minutes, or until the edges of the frittata begin to set.
- Step 5: Meanwhile, set the oven to broil. Once the sides of the frittata begin to set, carefully transfer the frittata to the center of the oven and broil for 3 minutes. After 3 minutes, reduce the heat to 350 degrees Fahrenheit and cover the top of the frittata with foil. Cook for 10 more minutes.
- Serve: Remove from the oven, uncover, and place on a cooling rack. Slice into wedges and enjoy.
Recipe Notes
Note 1: We like to use leftover roasted broccoli and bell peppers for this frittata, but it's also great with roasted squash and/or asparagus.
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What you should eat next
Easy Vegetable Frittata
PT30M 12 large eggs 2 cups cooked leftover vegetables (Note 1) 1/2 cup plain Greek-style yogurt (dairy or non-dairy) 1/2 yellow onion, diced 3 ounces grated or diced cheese or (such as cheddar, provolone, or goat) 3 tablespoons extra-virgin olive oil 2 garlic cloves, chopped salt and pepper, to taste Gluten Free Paleo Low-Carb 8 Servings
Ingredients:
